Asian Steak and Vegetable Stir-fry

Cooked without oil in a non-stick skillet, this beef and veggie stir fry with broccoli, sugar snap peas, and ginger is server over hot cooked rice.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 336 Calories

Ingredients

• 3 tablespoons water
• 1 cup broccoli florets
• 2 cups hot cooked rice
• 1 red bell pepper, cut into strips
• 1 cup sugar snap peas
• ⅛ teaspoon crushed red pepper, or to taste
• 2 carrots, cut into strips
• 1 pound beef top sirloin (1 inch thick), cut into 1/4-inch strips, divided
• 2 teaspoons grated fresh ginger, divided
• 1 clove garlic, minced, divided
• ½ cup reduced-sodium teriyaki sauce
• 2 tablespoons coarsely chopped unsalted dry roasted peanuts (Optional)

Recipe Instructions

Step 1

Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.

Step 2

Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.

Step 3

Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.